Steak and Avocado Salad with Creamy Mustard Vinaigrette
Filet mignon steaks are coated with ground black pepper and salt, seared, and then served atop a
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Cooking tools:
- Cast iron skillet
- Grill
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Baking sheet
- Tongs
- Serving platter
- Paper towel
Ingredients
- 1 pound filet mignon
- ¼ teaspoon sea salt
- 1 teaspoon coarsely ground black pepper
- 1 tablespoon avocado oil
- 2 heads butter lettuce, rinsed and patted dry
- 2 medium avocados, sliced
- 1 medium English cucumber, sliced
- 1 cup cherry tomatoes, cut into halves
- ½ small red onion, thinly sliced
- ⅓ cup pumpkin seeds, toasted
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon dijon mustard
- ½ teaspoon sea salt
- ½ teaspoon coarsely ground black pepper
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